Momo

Ancestors of Georgian Khinkali are from East - China, Tibet, Mongolia. All of them have different shapes, but Tibetian momo has almost the same shape as khinkali. They are also called tsak-sha.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Recipe author

Luka Nachkebia

Ingredients

Portions :

Flour

83 gram

corn starch

20 gram

Beef (medium fat)

83 gram

red onion

20 gram

Coriander

0.83 gram

Ginger

17 gram

Garlic

17 gram

Soy sauce

34 milliliter

step

Scroll meat though grinder. Finely chop 80 gr. garlic, 80 gr. ginger, and 120 gr. onion. Mix with meat and 80 ml. of soy sauce.

step

Knead the dough. You will need 500 gr. of flour and 150 ml. of water. It should have a thick consistency. Then, put it aside for half hour.

step

Roll out the dough with a diameter of 8-9 cm and 1-2 mm thickness. Sprinkle with starch.

step

Put the meat in the dough and wrap like khinkali. Making folds is not necessary, you can just stick ends of dough to each other.

step

Cook momos on a steam, until they become a bit transparent. Make a sauce with remaining soy sauce, coriander, ginger, and garlic.

Serve

Serve with sauce.

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